Simple vegan protein pancakes that come together quickly in the blender. Sweet, delicious and super satisfying they make a great healthy breakfast! This recipe is brought to you in collaboration with Happy Way.
My house is pretty much one step away from a pancake factory, I’m always making pancakes for my toddlers for breakfast! Their favourite are my green smoothie pancakes. However, today I have something for the grown ups, with a protein-packed vegan pancake recipe.
Simply whizz a few ingredients together in your blender and you’re ready to make your stack!
I developed this recipe using Happy Way ‘Like a Vegan’ vanilla protein powder, which is a blend of pea protein isolate and rice protein isolate. In addition to the protein powder, to make these pancakes you will need:
- Rolled oats or quick oats (either one will work as they’re going in the blender)
- Plain flour – I usually use gluten free flour however you can use regular plain flour
- Baking powder + a pinch of salt
- An overripe banana
- Milk of choice – I like to use soy or almond milk but any milk you prefer will do
And that’s it! The method is super simple as well. Process into a thick batter in the blender and then cook in a lightly-oiled nonstick pan.
Top tip is to cook them on a low to moderate heat only. Don’t let the pan get too hot, or they will burn!
If you’d like a recommendation on lower toxin nonstick pan, I am currently using one from a brand called Neoflam. I’m pretty happy with it so far, it does require a little bit of oil to work really well but it’s otherwise absolutely perfect for making pancakes.
So I’m posting this recipe just before Easter and have a bit of a fun twist on this vegan protein pancake recipe for you, in keeping with the holiday season.
To add a hot cross bun twist to this recipe, add the following ingredients to the batter:
- About 1/2 teaspoon of cinnamon
- Pinch of allspice (if you don’t have allspice you can substitute mixed spice)
- Generous handful of sultanas that have been soaked in hot water for 10 minutes, then drained (this makes them plump and delicious in the pancakes)
If you’re more of a chocolate hot cross buns kind of person, then feel free to throw in some chocolate chips as well, though ideally use the ones made especially for baking as they tend to hold together a bit better when heated up! It will get a bit messy and melty but the result will still be delicious.
I hope you love these simple vegan vanilla protein pancakes as much as I do! I tend to default to adding an egg to my pancake recipes so making this egg-free option was unusual for me. Took a few tries to get the recipe right and now I’m really pleased with them. If you try this recipe let me know, leave a comment below or tag @moniquecormacknutrition on Instagram when you share a snap so I can see them!
- 1/2 cup rolled oats or quick oats
- 1/2 cup gluten free plain flour or regular plain flour
- 1 scoop vegan protein powder (I used Happy Way vegan vanilla protein)
- 1 and 1/2 tsp baking powder
- 1 pinch salt
- 1 large overripe banana
- 3/4 cup milk of choice – I recommend soy milk or almond milk
- extra virgin olive oil for cooking the pancakes
- Place all of the pancake ingredients (except for the olive oil for cooking) into a blender or food processor and combine until a thick and smooth batter forms. If you are making the hot cross bun version, just do not add the sultanas! Add them after the batter is blended.
- The batter should have the consistency of a very thick creamy yoghurt. If it's too thick add a little milk and blend again.
- Heat a nonstick frypan up to a low-to-moderate heat. Drizzle a teaspoon of oil around the pan. Add heaped spoonfuls to the pan and spread to form small pancakes. Cook the pancakes for approximately 2-3 minutes on each side. If the pancakes are burning, turn down the heat.
- Serve the pancakes hot with your favourite toppings! Any extras can be stored in the fridge for up to 3 days, or frozen for up to 3 months.